These muffins are positively scrumptious! Back when we had the storefront they were our Tuesday morning special and no matter how many we made, they sold out right away. Deliciously lemony and oh so rich, these ones are reserved for special occasions in our house – and what better celebration than Easter long weekend? Serve these up with coffee for an early morning treat or save for an afternoon pick me up: however you enjoy them be sure to make a lot – I promise they won’t last long!
- 1 ¼ (282g) cups flour
- 1 ½ tsp (8g) baking powder
- ½ tsp (3g) salt
- 2/3 cups (165g) sugar
- 4oz (115g) cream cheese cut in ¼” cubes
- 1 egg
- 1/3 cup (75mL) oil
- ½ cup (125mL) milk
- 1 tbsp (15mL) lemon juice
- 1 tbsp (15mL) grated lemon peel
- 2 tbsp (30mL) lemon juice
- 2 tbsp (30mL) sugar
Preheat oven to 375F (190C)
Sift first 3 ingredients together in a medium bowl. Add sugar, stir. Add cream cheese cubes, coat well in flour mixture.
In a separate large bowl, combine next 5 ingredients. Add dry mixture to the moist ingredients. Stir until just combined. Spoon batter into 6 greased muffin tins. Bake 20-25 minutes.
Remove muffins from oven. Combine remaining 2 ingredients, brush on hot muffins. Let cool completely. Enjoy!
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